Carrot, Wakame, and Kale Stew

This winter stew is a great way to sneak sea vegetables into a recipe; the wakame gets mixed up in the kale, so picky eaters won't even know it's there. After soaking the wakame, taste a small piece; if it seems too salty, repeat the soaking process a second time.

1-cup servingServings

Ingredients

1/4 cup wakame

1 Tbs. olive oil

1 small yellow onion, diced (1/2 cup)

2 small carrots, diced (1/2 cup)

1 celery rib, diced (1/4 cup)

1 15-oz. can cannellini beans, rinsed and drained

1 1/2 cups frozen baby lima beans, thawed

6 cups low-sodium vegetable broth

1 bunch kale (12 oz.), trimmed and chopped (6 cups)

1/4 tsp. dried oregano

1/8–1/4 tsp. ground nutmeg

1/8 tsp. cayenne pepper

Preparation

1. Place wakame in small bowl, cover with cold water, and soak 15 minutes,or until soft. Drain, squeeze out liquid, and set aside.